Recipe Review from 5/24/2021

Two recommended recipes from this past week, both would be perfect for a summer supper on the patio. Enjoy!

Spring!

The Meal Plan:
Sat (L) Stromboli leftovers (S) Salmon burgers
Sun (L) leftover salmon (S) Pulled turkey bbq
Mon (yoga/bkgrp) leftovers
Tues - leftover turkey
Wed - leftover turkey
Thurs - take-n-bake pizza
Fri (Off) (l) leftover turkey (S) Zucchini egg bake

Lunches - fancy sandwiches (Cook Country recipe from last July)


Salmon Burgers with Quick Pickles & Red Pepper Aioli (Eating Well, June 2021)
This was very good. Only two modifications and small ones at that - I skipped the burger buns and served over baby spinach. As I suspected, these don't have a lot of structural integrity and crumble easily. I think had they been in a bun, it would have been like eating a sloppy joe. Plus, in my humble opinion, the bun is unnecessary filler. These are excellent and a bit more elegant served simply.

Great flavor, don't skip the quick pickles and the pepper aoili is just, yum. Recommended!

Serves 4

¾ cup white-wine vinegar
¼ cup water
2 tablespoons chopped fresh dill, divided
1 clove garlic, crushed, plus 1 clove grated, divided
½ teaspoon salt
1 medium English cucumber
½ cup mayonnaise
¼ cup finely chopped roasted red peppers
1 ¼ pounds salmon fillet, skin removed, finely chopped
1 tablespoon minced fresh chives
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns, split and toasted
1 cup baby arugula (I used baby spinach)

Combine vinegar, water, 1 tablespoon dill, crushed garlic and salt in a small saucepan. Heat over medium-high heat until the salt dissolves, about 2 minutes. Remove from heat. Thinly slice cucumber into ribbons using a vegetable peeler. Stir the cucumber into the brine and set aside.

Combine mayonnaise, roasted red peppers and grated garlic in a small bowl and stir well. Transfer 1/4 cup of the aioli to a large bowl and set the rest aside. Stir salmon, chives and the remaining 1 tablespoon dill into the aioli in the large bowl. Form the mixture into 4 patties about 4 inches in diameter.

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook, flipping once, until golden and an instant-read thermometer inserted in the center registers 145°F, 6 to 8 minutes total.

Drain the pickles. Serve the burgers on buns with arugula, the remaining aioli and the pickles.


Zucchini, Spinach and Gouda Bake (Eating Well, June 2021) vegetarian
Having our own flock fo chickens I'm on the lookout for egg recipes and this one caught my eye. It straddles the line between being a fritatta (no crust) and a quiche (with some flour). It's more cake-like than a quiche though, which was different and good. I do wonder if one could cut back the flour to 1/4 cup whole wheat and 1/4 cup white and still get the lift/loft in the bake with a tich less "cake-y" effect?

Good flavor, great way to use summer produce, or swap in your favorite cheese. I can see making this again for an easy weekend meal during the summer. Recommended!

Serves 6 (I made two meals for two out of this, my portion was a tich on the large side)

2 tablespoons extra-virgin olive oil
1 medium zucchini, sliced into 1/8-inch rounds
2 medium shallots, sliced 1/4 inch thick
1 large clove garlic, finely chopped
1 (5 ounce) package baby spinach
6 large eggs
¼ cup low-fat milk
⅓ cup white whole-wheat flour
⅓ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Gouda cheese
¼ cup chopped fresh tarragon

Preheat oven to 375°F. Coat a 9-inch cake pan with cooking spray.

Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.

Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole-wheat flour, all-purpose flour, baking powder, salt and pepper; whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.

Bake until puffed and the edges are beginning to set, about 15 minutes. Turn the broiler to high and broil until the top is golden brown, 2 to 3 minutes. Transfer to a wire rack and let cool for 1 hour. Serve at room temperature.